I had the privilege of visiting the apple orchards of Superfresh Growers in Washington state last month with a bunch of other bloggers.

It was so great to hear about their dedicated farmers, their hard working pickers (every apple is hand-picked!), their processes, and honestly, the most exciting to me: their innovation. They have created an entirely new apple variety: the autumn glory apple. And they are currently in the process of planting new orchards with a trellis system that will help them prune and grow trees in a way that makes it easier and safer (and faster) for the pickers to get the fruit off the trees during harvest!

I love that they aren't only thinking about their product, but also their people.

Can you guess how many apples they process (wash, sort, pack) per day?????

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ONE MILLION. Oh my starzies, that's a lot of apples!

Oh, hi.

Here I am... out in the autumn glory apple orchard picking a few apples at sunrise.

OK, back to tacos!

The apple sweet potato hash is made with the Superfresh organic granny smith apples (which I have to admit are much sweeter than I'd remembered --- I always thought grannies were really tart/sour.) They are sauteed with some purple sweet potato, diced sweet onion, and a bit of avocado oil. Then tossed with chile lime salt!

So tell me...

(Q:) What is your favorite way to eat apples at breakfast?

////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////// Disclaimer: this is a sponsored post written by me on behalf of Superfresh Growers. The opinions, text, recipe, and beautiful photos are all mine. Thank you for supporting brands that support Nosh and Nourish!! I choose them based on what I already cook/create with and feel 100% confident in recommending to you.

Breakfast Tacos with Apple and Sweet Potato Hash

Description

Breakfast tacos | vegetarian tacos | apple breakfast

Ingredients

8

Small Flour Tortillas (or sub your favorite)

1 cup

shredded havarti cheese

1 tablespoon

avocado oil (or sub evoo)

1⁄4 cup

diced sweet onion

1

small purple sweet potato (or sub a regular orange one)

1

granny smith apple (diced)

1⁄2 tablespoon

chile lime salt (I love the one from Trader Joe's!)

8

Eggs

1⁄2 tablespoon

avocado oil (for scrambling the eggs)

1

Avocado (sliced)

Instructions

Preheat oven to 425 degrees. Lay out tortillas on a cookie sheet in a single layer.

Sprinkle havarti evenly over all the tortillas. Bake for 6 minutes, or until cheese is melted/bubbly. Remove from oven.

In a large skillet over medium high heat, saute the onion, sweet potato, and diced apples in 1 tbsp of avocado oil. Stir frequently. Saute for approximately 10 minutes, until sweet potatoes are cooked / softened. Then place the sauteed fruit and veggies in a bowl and sprinkle on the chile lime salt. Stir until evenly covered.

In that same skillet, over medium low heat, add an additional 1/2 tbsp avocado oil and break open 8 eggs. Stir to break up the yolks so that they become scrambled. Stir frequently for approx 5 minutes until eggs are cooked through.

Assemble your tacos: eggs, apple sweet potato hash, and a slice or two of avocado.